CRISPY ROASTED ASPARAGUS
Got this recipe from our local paper. To quote: "The crispy coating on the asparagus - from the mayonnaise and French mustard, along with the Japanese panko breadcrumbs - provides a pleasant and piquant crunch. Panko is available at Asian markets. Serve as an hors d'oeuvre or side dish."
Provided by dojemi
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set the oven at 450°F.
- With a vegetable peeler, peel tough ends of the asparagus.
- In a shallow dish, combine the mayonnaise, mustard, and lemon juice.
- Roll the asparagus spears in the mixture to coat them.
- Spread the panko in a plate and roll the spears until they are well coated.
- Transfer them to a cake rack and let them dry for 30 minutes.
- On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.
- Cook the spears, turning often, for 10 minutes, or until they are golden brown.
- Remove them from oven, and sprinkle generously with salt and pepper and serve at once.
CRUNCH CRAZY ASPARAGUS SPEARS
Steps:
- Preheat the oven to 425 degrees F.
- Prepare the asparagus by trimming off the tough woody stem.
- Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
- In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
- Bake until golden and crispy, 15 to 17 minutes. Serve immediately.
THE BEST ROASTED ASPARAGUS
The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
- Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
- Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
- Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.
ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
CHILLED MARINATED ASPARAGUS
"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.
Nutrition Facts :
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
TENDER CRISP BALSAMIC SESAME ASPARAGUS
I love asparagus and have gotten picky kids to eat asparagus cooked this way. Takes less than 10 minutes start to finish and the result is a decadant and flavorful bright green veggie. Yum. I'd eat this every night for dinner if DH would go for it.
Provided by MelvinsWifey
Categories Vegetable
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive and sesame oils together in a large skillet over medium heat.
- Meanwhile, cut tough ends off the asparagus and wash. Let dry for a few seconds on a paper towel.
- Place asparagus spears in hot oil all spread out so they are not on top of each other. Roll spears around to coat with oil, then add balsamic vinegar and roll again.
- Sprinkle salt and pepper over spears and cook over medium heat about 5 minutes, rolling spears around in pan once or twice for even cooking.
- Add water and turn down heat to medium low. Cover and let steam until tender crisp. Do not overcook. Spears should be a bright green color. Sprinkle with toasted sesame seeds if you desire. Serve immediately.
Nutrition Facts : Calories 74.8, Fat 3.3, SaturatedFat 0.6, Sodium 32.4, Carbohydrate 9.3, Fiber 4.5, Sugar 3, Protein 5.5
CHILLED ASPARAGUS WITH BASIL CREAM
My family loves chilled asparagus. It's the perfect veggie to have on a warm night, or any night for that matter. My kids like this side dish so much that they snack on leftovers while watching TV at night. -Melissa Puccetti, Rohnert Park, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add half the asparagus; cook, uncovered, just until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry. Repeat with remaining asparagus. Arrange on a serving platter., Place mayonnaise, cream, 3 tablespoons basil, garlic, salt and pepper in a food processor; cover and process until blended. Spoon over asparagus. Garnish with pine nuts, lemon peel and remaining 1 tablespoon basil.
Nutrition Facts : Calories 235 calories, Fat 24g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 296mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ASPARAGUS WRAPPED IN CRISP PROSCIUTTO
Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.
Provided by Teresa Haider
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
- Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
- Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g
ASPARAGUS WRAPPED IN CRISP PROSCIUTTO
These are to die for! I hope you enjoy them as tis the season! They are coming up everywhere! Bon Appetite! Jelly :)
Provided by HotPepperRosemaryJe
Categories Vegetable
Time 15m
Yield 16 wraps, 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Line a baking sheet with aluminum foil, and coat with olive oil.
- Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip.
- Place the wrapped spears on the prepared baking sheet.
- Bake for 5 minutes in the preheated oven.
- Remove, and shake the pan back and forth to roll the spears over.
- Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp.
- Serve immediately.
Nutrition Facts : Calories 43, Fat 3.5, SaturatedFat 0.5, Sodium 8.5, Carbohydrate 2.5, Fiber 1.2, Sugar 0.8, Protein 1.4
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Author Vanessa GreavesPublished 2016-02-11Estimated Reading Time 5 mins
- How to steam asparagus. For this method, asparagus is held in a basket to cook gently over steaming water. You can use an upright steam basket (like the one shown below) or a collapsible steam basket with feet that hold it the basket above the water in a pot or large saucepan.
- How to boil asparagus. Asparagus is cooked very quickly in boiling water until it's fully or partially cooked. If you're not serving the asparagus immediately, plunge it into a pan of ice water to halt the cooking.
- How to microwave asparagus. Place asparagus in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on high for about 3 minutes. Stir, and microwave for another 2 to 3 minutes until the spears are firm but tender.
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